Open House Punch

• 750ml Southern Comfort
• 6 oz. Lemon Juice
• 6 oz. can Frozen Lemonade
• 6 oz. can Frozen Orange Juice
• 3 liters Lemon-Lime Soda
• Glass: Pitcher/Punch Bowl
• Method: Stir
• Garnish: Lemon Wheel

Southern Cider Pitcher

• 750ml Southern Comfort
• 1 gallon Apple Cider
• 5 cups Ginger Ale
• 3 cups Brewed Tea
• 4 Cinnamon Sticks
• 4 Whole Oranges,
• Studded with Cloves
• Glass: Pitcher/Punch Bowl
• Method: Stir
• Garnish: Cinnamon Sticks

Scarlett O’Hara Punch

• 1¼ c. Southern Comfort
• 5 c. Cranberry Juice Cocktail
• 1 - 10 oz. bottle Club Soda
• Juice of one Lime
• Glass: Pitcher/Punch Bowl
• Method: Stir
• Garnish: Lime Wedges

SoCo®, Lime & CoLA

• 1½ oz. Southern Comfort –100 proof
• Splash of Sweetened
• Lime Juice
• Cola
• Glass: Tall
• Method: Stir
• Garnish: Lime

SoCo®, Lime and Soda

• 1½ oz. Southern Comfort
• Splash of Sweetened Lime Juice
• Club Soda
• Glass: Tall
• Method: Stir
• Garnish: Lime Wedge

Southern Margarita

• • 2 oz. Southern Comfort
• 2 oz. Sweet and Sour Mix
• 1 oz. Sweetened Lime Juice
• Glass: Margarita
• Method: Blender with Ice
• Garnish: Lime Slice

Southern Comfort® Lemonade

• 1½ oz. Southern Comfort
• ½ oz. Jack Daniel’s®
• 3 oz. Sweet and Sour Mix
• Splash of Lemon-Lime Soda
• Glass: Tall
• Method: Shake and Strain
• Garnish: Lemon Wheel or Twist

Frozen Southern Hurricane

• 2 oz. Southern Comfort
• 2 oz. Strawberry Daiquiri mix
• 1 oz. Orange Juice
• ½ oz. lemon lime soda
• ½ oz. grenadine
• Glass: Hurricane
• Method: Blend with ice
• Garnish: Orange Wedge and a cherry.

Southern Hurricane®

• 1½ oz. Southern Comfort
• 1½ oz. Sweet and Sour Mix
• 1½ oz. Orange Juice
• 1½ oz. Pineapple Juice
• Splash of Grenadine
• Glass: Hurricane
• Method: Stir
• Garnish: Orange Wedge and Cherry

Southern Comfort® Sweetened Tea

• 1½ oz. Southern Comfort
• 2 oz. Sweet and Sour Mix
• 2 oz. Sweetened Tea
• Splash of Cola
• Glass: Mason Jar
• Method: Stir
• Garnish: Lemon Wheel

Cajun Thunder

• 1½ oz. Southern Comfort
• Splash of Cranberry
• Dash of Tabasco®
• Method: Shake and Strain

Lo uisiana Style Stuffed Mushrooms

• 12 large mushrooms
• 2 to 3 tbsp. melted butter
• Salt and pepper

Filling:

• 2 tbsp. shallots, minced
• 2 tbsp. butter
• 1 tbsp. flour
• 1/4 cup heavy cream
• 1/4 cup Southern Comfort
• 3 tbsp. fresh parsley, minced
• 2 tbsp. country ham, minced
• 2 tbsp. pecans, chopped
• salt and pepper to taste
• 3 tbsp. Parmesan cheese
• Fresh minced parsley for garnish

Remove mushroom stems and set aside. Wash and dry the caps. Sauté in melted butter until golden brown on both sides. Arrange hollow side up in a baking dish. Blot out any juices that have accumulated in each cap. Season lightly with salt and pepper. Preheat oven to 375°F. For the filling: wash, dry and mince the stems, pressing out any water. Sauté with shallots in butter for 4 to 5 minutes. Lower heat, add flour and stir for 1 minute. Stir in cream and cook until thick. Add Southern Comfort, parsley, country ham and pecans. Blend thoroughly and cook another minute. Season with salt and pepper to taste. Fill each cap and top with Parmesan cheese. Bake at 375° for about 15 minutes. Garnish with fresh parsley. Makes 12 appetizers.

Southern Style Barbeque Shrimp

• • 2 lbs. med/large shrimp, peeled and deveined
• 2 tbsp. Creole seasoning
• 1 tbsp. olive oil
• 2 tbsp. minced garlic
• 1 medium yellow onion, chopped
• 2 tbsp. minced fresh rosemary
• 3 bay leaves
• 1/4 cup freshly squeezed lemon juice
• 2 cups clam juice
• 1/3 cup Worcestershire sauce
• 1 tbsp. Louisiana style hot sauce
• 1/2 cup Southern Comfort
• 1/2 tsp. black pepper
• 1/4 cup butter

Minced fresh parsley and sliced green onions for garnish Toasted French Bread

Dust shrimp with Creole seasoning and refrigerate.

Heat olive oil in a large saucepan over medium-high heat. Add garlic, onion and fresh rosemary and sauté for 1 minute. Add bay leaves, lemon juice, clam juice, Worcestershire, Louisiana style hot sauce, Southern Comfort, and black pepper. Bring to a boil. Reduce heat and simmer for 30 minutes. Strain into a small saucepan. Return the strained liquid to a boil and simmer again until it has reduced and thickened, about 15 minutes. Set aside. Heat 1/4 cup butter in a large sauté pan over medium-high heat. Add shrimp and sauté until pink, then add reduced sauce. Stir well to combine. Serve over toasted French bread and garnish with parsley and green onions. Makes 6 servings.

Southern Sweet and Spicy Pork Chops

• 8 pork loin chops

Sauce:

• 1/3 cup chili sauce
• 1/4 cup vegetable oil
• 1/4 cup apricot spreadable fruit
• 1/4 cup hoisin sauce*
• 1 tbsp. red wine vinegar
• 2 tsp. Louisiana style hot sauce
• 1 tsp. powdered mustard
• 2 garlic cloves, minced
• 1/2 cup Southern Comfort

Whisk sauce ingredients together in small bowl. Brush both sides of the chops with the sauce. Grill 4 – 6 inches over high heat, basting frequently, for 4 minutes on each side. The chops should be lightly browned and the juices run clear. Any remaining sauce can be heated and served with grilled chops. Makes 8 pork chops.

• *Available in most large grocery stores and specialty markets.

Southern Comfort Bread Pudding

• • 3 eggs
• 1 1/4 cup sugar
• 2 tsp. vanilla
• 1 1/2 tsp. nutmeg
• 2 tsp. cinnamon
• 1/3 cup butter, melted
• 2 cups milk
• 2/3 cup pecans, coarsely chopped
• 1/3 cup raisins soaked in 1/4 c. Southern Comfort
• 5 cups stale bread, cubed with crust

Preheat oven to 350°F. For bread pudding, beat eggs until foamy. Add sugar, vanilla, nutmeg, cinnamon and butter and beat until smooth. Add milk, pecans and raisins. In large bowl, mix bread and egg mixture. Toss to blend well. Let sit until bread has absorbed mixture. Grease 9” x 5” loaf pan. Pour bread cube mixture into prepared pan. Place in preheated oven and reduce heat to 300°F. Bake 40 minutes. Increase oven temperature to 450°F and bake another 15 to 20 minutes or until puffed and brown. Serve with Southern Comfort Pecan Praline Sauce (recipe follows). Serves 6 – 8.

Southern Comfort Pecan Praline Sauce:

• 1/2 cup light corn syrup
• 1/3 cup light brown sugar, firmly packed
• 3 tbsp. unsalted butter
• 1/8 tsp. salt
• 2 tbsp. evaporated milk
• 1/2 cup pecans, finely chopped
• 4 tbsp. Southern Comfort

For praline sauce, combine the syrup, brown sugar, butter, and salt in a sauce pan and cook on the stove over medium heat until thick and bubbly, about 5 minutes. Let cool for 5 minutes. Stir in evaporated milk, pecans and Southern Comfort. Serve warm over bread pudding.

Southern Comfort Cake

Cake:

• 1 (18-1/2 oz.) box yellow cake mix
• 1 (3-1/4 oz.) package instant vanilla pudding mix
• 1/2 cup Southern Comfort
• 4 eggs
• 1/2 cup cold water
• 1/2 cup oil
• 1 cup pecans or walnuts, chopped

Glaze:

• 4 tbsp. butter
• 1/8 cup water
• 1/2 cup granulated sugar
• 1/4 cup Southern Comfort

Preheat oven to 325ºF. Combine cake ingredients in a large bowl and beat at a medium speed for 2 minutes. Pour into a greased and floured 10-inch tube or 12-cup bundt pan. Bake at 325ºF for 1 hour. Cool on rack. To make glaze, melt butter in saucepan. Stir in water and sugar. Boil 3 minutes, stirring constantly. Remove from heat and stir in Southern Comfort. Invert cake on serving plate; prick top and drizzle half of glaze evenly over top and sides. After cake has cooled, reheat remainder of glaze and brush evenly over cake. Dust with sifted powdered sugar just before serving. Serves 12.